Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar

Brussels sprouts come alive with onions and balsalmic vinegar.

December 12, 2011

Serves: 8
Prep:  6 min
Cook: 24 min
Total: 30 min

1 1/2 lb Brussels sprouts, trimmed and quartered
1 tbsp olive oil
1 1/2 lb red onions, thickly sliced
1/4 cup balsamic vinegar

1. Heat oven to 450˚F. Line large baking sheet with  foil.

2. Spread brussels sprouts in single layer on prepared pan and toss with oil. Roast in upper third of oven, stirring occasionally, 12 minutes.

3. Add onions to pan, tossing to combine, and roast until vegetables are tender and golden brown, about 10 minutes longer. Drizzle with vinegar, tossing to combine, and roast 2 minutes longer. Transfer to serving bowl and season to taste with sea salt and pepper.

Nutritional Facts per serving
Calories    85.5 cal
Fat    2 g
Saturated fat    0.3 g
Cholesterol    0 mg
Sodium    24.1 mg
Carbohydrates    15.4 g
Total sugars    6.1 g
Dietary fiber    4.2 g
Protein    3.5 g

For more great recipes, check out the Rodale Healthy Recipe Finder.

Next Up From Rodale's Organic Life

15 Things You Didn't Know You Could Freeze
Go beyond leftovers, and use your freezer to reduce your kitchen waste.
5 Delicious Things To Make With A Homemade Bread Fail
There’s still hope for a loaf gone bad, whether it didn’t rise or it just came out looking a deflated football.
DIY Cracker Jacks
Maple syrup and maple sugar sweeten the peanuts and popcorn in this movie-night treat.